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Roasted Asparagus with Bacon and Parmesan Cream

Have you ever roasted asparagus? It intensifies its woodsy flavor and makes each stalk succulent and flavorful. If you haven’t tried this method before, This Roasted Asparagus with Bacon and Parmesan Cream is your chance to experience something really outstanding.

I have loved asparagus since I was a little kid. My dad hooked me on just dipping his steamed asparagus in mayonnaise and enjoying it that way. I can hardly imagine eating it like that now. I prefer roasted and a sauce that is a little more appetizing and appealing than a big dollop of plain mayo. You’ll probably agree with me on that one. Makes me kind of chuckle just thinking about all of it. But I did love it prepared that way, save your judgement for later.
As an adult, I realized a lot of people will not eat asparagus because of the odor it causes when they go potty. I love asparagus too much to hold that against this delicious spring vegetable.

However, I do know how hard asparagus can be to pair with wine. Another adult problem! Luckily for all of us, I have written about the whole wine and asparagus debacle so you too can know what to expect when it comes drinking adult beverages with your beloved asparagus. Your welcome.

And this sauce…it’s so easy to whip up and will forever change the way you serve and eat this veggie. I’ve come a long way since the mayonnaise dipping.

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Serve this at your next brunch for lots of oohs, awes and eye-rolling deliciousness.

Directions

Toss asparagus with olive oil, salt and black pepper to taste. Place on a large, rimmed foil-lined baking tray and roast in the oven for 10 minutes or until tender.

Meanwhile, whisk together egg yolks, ⅛ cup warmed milk and Dijon mustard in a small bowl. Whisk this mixture into the remaining warmed milk.

Melt butter in a saucepan over medium heat and whisk in the flour. Continue to whisk for 1 minute, to help remove the flour taste. Turn down the heat if it starts to brown. Slowly add the egg mixture, whisking constantly, and bring to a boil. Continue to cook until the sauce has thickened and will coat the back of a spoon, about 2 minutes. Remove from heat and stir in Parmesan, lemon zest and cayenne. Add salt to taste.

Love asparagus…used to get pickled asparagus from Costco it was so yummy I could eat it by the jar full. A few years ago one of the local stores had it on sale every other week or so for $0.99/lb I ate it every which way I could think of.

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HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard, started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.